Fat quality matters: olive oil linked to lower type 2 diabetes risk, review finds
A new review in Trends in Endocrinology & Metabolism suggests fat quality—not total fat intake—may affect type 2 diabetes risk. Palmitic acid, a saturated fat common in meats, dairy and palm oil, can impair insulin action and promote inflammation, while oleic acid found in olive oil may help preserve insulin sensitivity. Diets high in unsaturated fats and patterns like the Mediterranean diet are linked to lower diabetes risk, though much evidence comes from lab and observational studies; more human trials are needed. Practical guidance: replace some saturated fats with heart-healthy fats (olive oil, nuts, seeds) and maintain a healthy lifestyle to reduce diabetes risk.
